Pieces of the Past

After brooding for a week about the May tote for my calendar project, I got started by disassembling the black canvas bag I'm using as the foundation.

I then spread it out on my cutting mat and arranged the vintage embroidered crazy quilt fragments and the heron block on it until I got the look I wanted.

This will be the front side.

This will be the back (I may rearrange the fragments one more time.)

To give you an idea of how I'm going to put this tote together, here's a box top I embellished with a damaged vintage crazy quilt piece. I created the top by sewing the piece to some backing and batting, covered the patchwork damage with some lace, added embroidery to the places where the original needlework had worn away, and then quilted it with beads and added an old dragonfly brooch.

Comments

Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.

Rayen

Search This Blog